This delicious, Italian-style dinner is on the table in less than 30 minutes.

Ingredients

1/3

cup Italian dressing

4

boneless skinless chicken breasts (about 1 1/4 lb)

1/4

cup water

2

medium carrots, sliced (1 cup)

2

medium stalks celery, sliced (1 cup)

1/4

cup coarsely chopped drained sun-dried tomatoes in oil

1

teaspoon dried rosemary leaves, crushed

1

can (19 oz) Progresso™ cannellini beans, drained, rinsed

Directions

1In 12-inch skillet, heat dressing over medium-high heat. Cook chicken in dressing 2 to 3 minutes on each side or until lightly browned.

2Reduce heat to medium-low. Add water, carrots, celery, tomatoes and rosemary to skillet. Cover; simmer about 10 minutes or until carrots are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).

3Stir in beans. Cover; cook 5 to 6 minutes or until beans are thoroughly heated.

Expert Tips

Keep chicken as moist and tender as possible by not overcooking it. Check chicken for doneness at the minimum cooking time by cutting into the thickest part of the chicken with a knife to see if the juices are clear.